A man’s gotta eat. Throughout history, great and heinous acts have happened around the table. From the State Dinner to the Kitchen Table, food and dining have played a role in events that shape our world. From the dawn of humankind, we have explored and experimented with what goes into our bellies. This course will concentrate on the food that fueled Celtic warriors before battles, soothed the political wounds of royalty and fed the tillers and millers through the Middle Ages. More than venison and Baldrick’s beloved turnip, what medieval clerics and princes ate was specific to social status and country of origin. Recipes for modern cooks and attention to historical accuracy—set your table for the woodsman and the duchess. Forget the potatoes. CLICK THE TITLE OF THE CLASS TO REGISTER.
About the Presenter: Lily Dewaruile (pen name of American novelist, Leigh Verrill-Rhys) lived in Cymru/Wales for thirty years, an immigrant to this Celtic country who fell in love with the language and the history as well as un Cymro arbennig (one special Welshman). While she and her Cymro were raising three fine young men, Lily continued her writing about her adopted country, set in one of her favorite periods in its history, the 9th and 10th Centuries. Her novels reflect her deep admiration for the people whose strength and commitment to their way of life and culture, endure and overpower those who come to conquer. Though none of her characters, nor many of the events of these novels, are real, they reflect the spirit and essence of Cymru.